Nabil Mohamed Hussein Ally <br/><br/>
Effect of addition B - carotene on quality of macaroni and some bakery products /  
 تاثير اضافة البيتاكاروتين على جودة المكرونة و بعض منتجات المخابز 
Nabil Mohamed Hussein Ally ; Supervised Ferial Abdelaziz Ismail , Said Eldash , Eid Ahmed Mohamed 
 - Cairo :   Nabil Mohamed Hussein Ally ,   2001 
 - 198Leaves :   ill ;   30cm 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology 
<br/><br/><label>Subjects--Index Terms: </label>B - carotene Bakery products Macaroni